Glazed Mini Meatloaves
Prep Time: 20 min
Cook Time: 25 min
Ingredients:
| 20 | saltine crackers, crushed fine (about 2/3 cup) |
| 1/4 cup | whole milk |
| 1/3 cup | minced fresh parsley |
| 3 tablespoons | Worcestershire sauce |
| 1 | large egg |
| 1 1/2 tablespoons | dijon mustard |
| 1 teaspoon | onion powder |
| 1 teaspoon | garlic powder |
| 1 teaspoon | salt |
| 1/2 teaspoon | pepper |
| 1 1/2 pounds | lean ground beef |
| 2 teaspoons | olive oil |
| 1/2 cup | ketchup |
| 1/4 cup | packed light brown sugar |
| 4 teaspoons | cider vinegar |
Directions:
Adjust an oven rack to the middle position and heat the oven to 425 degrees. Stir cracker crumbs, milk, parsley, Worcestershire sauce, egg, mustard, onion powder, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper together in a large bowl. Add ground meat and combine until uniform. Shape mixture into oval loaves (I doubled the recipe and got 10 mini loaves, so when I make the recipe without doubling it, I plan to shape into at least 5 loaves ñ they were definitely big enough to be perfectly filling!).
Heat oil in 12-inch nonstick skillet over medium heat until the oil is rippling. Add meatloaves (without letting them touch sides) and brown well on one side, 3-5 minutes. Carefully flip loaves over and tidy up edges using a spatula (I didnít need to do this ñ my meatloaves managed to hold their shape really well). Brown on this side for another 2-3 minutes.
Meanwhile, mix glaze ingredients together until smooth. Transfer mini meatloaves to a foil-lined baking pan and spoon the glaze over the top of each meatloaf. Bake for 18-20 minutes, until the center of the loaf registers 160 degrees on an instant-read thermometer.
Source: melskitchencafe.com
